I'd like to make this sauce on Christmas Eve and then use it on Christmas day. Is it going to do anything to the sauce as far as consistency, quality, taste, etc., if I refrigerate it overnight?
3 tablespoons shallots, finely diced
1 sprig thyme
1 bay leaf
1/2 teaspoon peppercorns, crushed
1 1/4 cup red wine
1 3/4 cup veal stock
Salt and pepper, to taste
1 tablespoon butter
1. Combine the shallots, thyme, bay leaf, crushed peppercorns and wine in a saucepan.
2. Over medium heat, reduce about 90 percent. This will take about 10 minutes. Add stock once reduced.
3. Cook the mixture until thick. You will know the sauce is thick enough when it evenly coats the back of your spoon and you can draw a clean line down the middle. Strain and season with salt and pepper to taste, and swirl in butter off heat.